Black Eyed Pea Salad

Print Friendly and PDF

Black Eyed Pea Salad

1 15.5 Oz Can Black Eyed Peas - drained and rinsed

1 Cup Finely Chopped Carrots

1 Cup Finely Chopped White Button Mushrooms

1 Cup Light Italian Dressing

1/4 Cup Red Onions

2/3 Cup Cucumbers

2/3 Packed Cup Flat Parsley - Chopped

Add all ingredients into a medium sized bowl.  Mix together.  You can eat immediately, but it tastes better if you let it sit for a few hours.  I usually make this the day before I need it.

Elderberry & Hibiscus Tea

Print Friendly and PDF

ELDERBERRY & HIBISCUS TEA

2 Teaspoons Elderberry

1 Tablespoon Hibiscus

2 Cups Boiling Water

Sweetener of Choice to Taste - Honey, Agave Nectar (Vegan)

Place all ingredients in a tea pot that will separate berry and leaves. Brew for 3-5 minutes. Makes 2 cups.

Sweet Potato Corn Bread

Print Friendly and PDF

Sweet Potato Corn Bread

Makes approximately 12.

1 Cup Yellow Cornmeal

1 Cup Whole Wheat Flour

4 Teaspoons Baking Powder

1/2 Cup Coconut Sugar

1 Cup Sweet Potatoes

6 Tablespoons Coconut Milk

2 Eggs

3 Tablespoons Extra Virgin Olive Oil

Heat your oven to 450 degrees. Bake 2-3 sweet potatoes for 35-40 minutes.  Let potatoes cool.  Baking them brings out the sweetness…you can boil them, but the flavor isn't the same.

Change the oven temperature to 425  degrees.  Mix all dry ingredients (including the sweet potatoes) together.  Then add all wet ingredients. Mix well.  Using a large cookie scoop to fill the muffin tins.  Bake for 15 − 20 minutes.

Eat Well.

Serve these with a nice bowl of beans.

Black Bean & Sweet Potato Wontons

Print Friendly and PDF

Black Bean & Sweet Potato Wontons

1  15.5 Oz Can Black Beans

1 Medium Baked Sweet Potato

3 Cardamom Pods

1/2 Teaspoon Cumin

1 Teaspoon Sriracha 

1 Teaspoon Minced Garlic

1/2 Teaspoon Kosher Salt

1 Teaspoon Cinnamon

1 Tablespoon Tahini

Juice of 1 Small Lime

2 Teaspoons Low Sodium Soy Sauce

1/2 Head Shredded Small Red Cabbage 

Sesame Seed Oil

3 Sliced Green Onions

 

Open and grind the cardamom pods; discard the shell.  Add all ingredients except red cabbage, green onions and sesame seed oil in food processor.  Pulse until smooth - I like to leave a few chunky pieces of black beans for texture.  Add the shredded red cabbage to the mixture and pulse until the cabbage begins to break down.  Taste. You can always add more sriracha for a little extra heat.  Or, you may need to add a little salt.  Before adding salt I would go for additional soy sauce first.  This will give you a somewhat salty flavor, but with a little extra kick.

Pan fry in a small amount of sesame seed oil for 2-3 minutes on each side.  Garnish with green onions, serve warm.